Festive meals: 3 express sweet recipes with clementines

Christmas is only a few days away so if you still lack inspiration on the sweet part, here are recipes from the IGP Clementines de Corse to fill up on vitamins during the holidays. To be enjoyed for dessert, with foie gras from the starter or as a delicacy with an herbal tea to digest.

It’s time to prepare the Christmas meal! If you are a little late and after the aperitif, the starter and the main course, you do not yet have an idea for dessert (or for the delicacies at the end of the meal), we offer 3 sweet recipes to make with clementines and that will only take you a few minutes to make. Little more, they are ultra-vitamin and seasonal preparations! Thanks to the Protected Geographical Indication Clementines of Corsica for these gourmet recipes.

  • The recipe for roasted Corsican clementines with agave and cardamom syrup
  • The recipe for shortbread with buckwheat vanilla cream and supreme of Corsican clementines PGI
  • The recipe for marmalade with Clementines from Corsica PGI

The recipe for roasted Corsican clementines with agave and cardamom syrup

In less than 10 minutes you will get pretty and delicious clementines in the oven that you can accompany with nutmeg for decoration. To be enjoyed for dessert without moderation!

Ingredients for 4 people:

  • Ground cardamom
  • 6 clementines of Corsica PGI
  • 4 cuil. agave syrup soup

The preparation steps:

  1. Squeeze 2 clementines and put the juice aside.
  2. Peel the other clementines and cut them in half. Remove the seeds and brush them with agave syrup. Sprinkle with ground cardamom and put in the oven at 200 °C for 20 to 30 min.
  3. Once cooked, let cool and drizzle with clementine juice.

The recipe for shortbread with buckwheat vanilla cream and supreme of Corsican clementines PGI

Ideal to accompany the herbal tea after the Christmas log or for breakfast on December 25th.

Ingredients for 4 people:

  • 4 clementines of Corsica PGI

For dough

  • 80 g brown sugar
  • 2 eggs
  • 50 g rice flour
  • 100 g whole buckwheat flour
  • 80 g half-salt butter
  • 1/2 sachet baking powder

For the cream

  • 5 cl liquid cream
  • 20 g icing sugar
  • 80 g mascarpone
  • 3 pinches of vanilla powder

The preparation steps:

  1. Clarify the eggs, and beat the yolks with the butter ointment and brown sugar.
  2. Mix the yeast and flours and incorporate into the first mixture.
  3. Form a ball with the dough, film and let stand for 30 minutes in the refrigerator.
  4. In the meantime, vigorously whisk the liquid cream and mascarpone. Add the vanilla and icing sugar. Cool.
  5. Spread the dough out of the refrigerator 8 mm thick and cut it with Christmas cookie cutters. If you don’t have one, a drink will do.
  6. Gently place the pulp forms on a baking sheet covered with parchment paper and put in the oven at 180 °C for about 20 minutes. Watch so that the dough does not burn.
  7. Once cooked, take the shortbread out of the oven. They are very fragile so let them cool down before training them.
  8. In the meantime, peel the clementines and take the supremes.
  9. For dressing, place the shortbread in the center of a plate and place a large dot of vanilla cream on it. Arrange the clementine segments.

Anti-gas tip: do not throw away the egg whites because you could use them for another recipe (for example for financiers, meringues, a pavlova, or one for your homemade log)and keep the clementine peelings for use in the house!

The recipe for marmalade with Clementines from Corsica PGI

4 steps to get a perfect accompaniment for foie gras as a starter with its gingerbread or with the festive cake. For vegetarians, discover our great recipe for salty cheesecake with fake fat!

Sweet Salty

The ingredients for 3 pots of marmalade:

  • 1 kg of powdered sugar
  • 2 kg of Corsican clementines PGI
  • 1 lemon

The preparation steps:

  1. Rinse the clementines and wipe them off. Peel them and keep the skin aside.
  2. Cut the quarters into pieces and place them with their skins in a large casserole. Add the sugar and juice of the squeezed lemon. Cover the casserole and let it infuse overnight.
  3. The next day, cook the marmalade for 1 hour or 1 hour 30 minutes over low heat. Cooked, the skin should be tender. Roughly mix the preparation.
  4. Scald 3 clean pots and pour the marmalade into it. Close the lids and then turn the pots over on the worktop. Let cool for at least 3 hours before labeling and storing.

And if clementine marmalade falls on your carpet or your pretty tablecloth, we give you all our tips to clean well and continue to enjoy the party.

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